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Binder before putting rub on chicken or not?

Captainjimpark
Captainjimpark Posts: 299
in EggHead Forum
hello
gettiing ready to grill some chicken leg quarters,gonna use honey hog hot for my rub.my question is do you coat with oil before the run?  Or mustard?  I'd appreciate any help.
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Comments

  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Not really necessary on chicken in my opinion. The rub will stick just fine without adding anything extra. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Captainjimpark
    Captainjimpark Posts: 299
    Thanks much
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  • Carolina Q
    Carolina Q Posts: 14,831
    Sometimes, I might use a bit of oil. Usually nothing. And mustard is a hot dog condiment. =)

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Captainjimpark
    Captainjimpark Posts: 299
    Thanks. I'm a novice trying to perfect my technique. :)
    pretty hard to mess up though on an egg
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  • xfire_ATX
    xfire_ATX Posts: 1,184
    I learned one of the ATX joints uses Mayo on the chicken before using RUB.  Changed my mind about their chicken.
    http://www.smokingmeatforums.com/t/108007/mayo-slathered-whole-chicken
    XLBGE, LBGE, Charbroil Gas Grill, Weber Q200, Old Weber Kettle, Rectec RT-B380, Yeti 65, Yeti Hopper 20, RTIC 20, RTIC 20 Soft Side - Too many drinkware vessels to mention.

    Not quite in Austin, TX City Limits
    Just Vote- What if you could choose "none of the above" on an election ballot? Millions of Americans do just that, in effect, by not voting.  The result in 2016: "Nobody" won more counties, more states, and more electoral votes than either candidate for president. 
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  • Ladeback69
    Ladeback69 Posts: 4,484
    I only use mustard as a binder on pork butts, ribs and brisket.  For chicken if I don't brine will use a little oil then put on the rub and I try to get some under the skin.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • blasting
    blasting Posts: 6,262
    I make a paste with rub and oil or melted butter.  Then I work it between the skin and meat.
    Phoenix 
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  • Carolina Q
    Carolina Q Posts: 14,831
    blasting said:
    I make a paste with rub and oil or melted butter.  Then I work it between the skin and meat.
    Excellent! Even if you just apply it to the outside of the skin.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Captainjimpark
    Captainjimpark Posts: 299
    blasting said:
    I make a paste with rub and oil or melted butter.  Then I work it between the skin and meat.
    That makes sense to me,I'm gonna try that  probably a good idea on ribs and brisket as well
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  • blasting
    blasting Posts: 6,262
    Captainjimpark said:
    blasting said:
    I make a paste with rub and oil or melted butter.  Then I work it between the skin and meat.
    That makes sense to me,I'm gonna try that  probably a good idea on ribs and brisket as well

    I think a traditional binder works better with other proteins.  I just do it this way on chicken to get some flavor past the skin.  Injecting also works,  but can be a bit messy.


    Phoenix 
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